Sheet-Pan Teriyaki Salmon Rice Bowls

$- 4 salmon fillets (about 6 ounces each) - 1/3 cup teriyaki sauce (store-bought or homemade) - 2 cups cooked jasmine rice (warm) - 1 cup broccoli florets (fresh or frozen) - 1 red bell pepper, thinly sliced - 1 medium carrot, julienned (cut into thin matchsticks) - 2 green onions, thinly sliced (for garnish) - 1 tablespoon sesame seeds (toasted for added flavor) - 1 tablespoon extra virgin olive oil (for vegetables) - Salt and black pepper to taste When I create this dish, I focus on using fresh ingredients. Salmon fillets provide a rich and buttery flavor. Teriyaki sauce adds sweetness and depth. Jasmine rice brings a fragrant base to the bowl, making every bite satisfying. For veggies, I love adding broccoli florets for crunch. Red bell peppers bring color and sweetness. Carrots cut into matchsticks add a nice bite. The green onions and sesame seeds on top not only look great but also add flavor and texture. I use extra virgin olive oil to coat the veggies, enhancing their taste. Salt and black pepper round out the flavors nicely. These ingredients come together to create a delicious meal that is easy to make and fun to eat. First, preheat your oven to 400°F (200°C). This step warms up the oven and helps cook everything evenly. Next, line a large baking sheet with parchment paper. This will help prevent sticking and makes cleanup a breeze. In a bowl, whisk together 1/3 cup of teriyaki sauce, 1 tablespoon of extra virgin olive oil, and a pinch of salt and black pepper. Add the 4 salmon fillets to the bowl. Make sure to turn them, coating each piece well with the marinade. Let the salmon marinate for 10-15 minutes. This lets the flavors soak in and makes the fish taste amazing. While the salmon marinates, grab another bowl. Combine 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Drizzle the veggies with 1 tablespoon of olive oil. Season them with salt and black pepper. Toss everything gently so the oil and seasonings coat the vegetables evenly. Now, place the marinated salmon fillets in the center of the prepared baking sheet. Surround the salmon with the seasoned vegetables. Make it look nice and colorful. This step is important for both taste and presentation. Slide the baking sheet into the preheated oven. Bake for about 15-20 minutes. The salmon should flake easily with a fork when it’s done. While the salmon and vegetables bake, cook 2 cups of jasmine rice according to the package instructions. Time it so the rice is warm when the salmon is ready. Once everything is done baking, carefully take the baking sheet out of the oven. In each of the 4 serving bowls, place a portion of the warm rice. Top each bowl with a salmon fillet. Drizzle some flavorful pan juices over the fish. Finally, sprinkle sliced green onions and toasted sesame seeds on top for a beautiful finish. To get the best salmon, check for doneness. Salmon cooks well when it reaches 145°F (63°C). Use a fork to gently flake the fish. If it breaks apart easily, it is ready. If you like it less cooked, aim for 125°F (52°C). This gives a nice, moist texture. Keep an eye on the time, too. Cooking usually takes about 15 to 20 minutes. Feel free to swap out veggies based on what you have. Snow peas, zucchini, or asparagus work great too. You can even add mushrooms for an earthy taste. Use fresh or frozen greens, as both are good options. Just remember to adjust the cooking time for firmer vegetables. Each veggie brings its unique flavor and texture to your bowl. Making your own teriyaki sauce is simple and fun. Here’s a quick recipe: - Ingredients: - 1/3 cup soy sauce - 1 tablespoon rice vinegar - 1 tablespoon brown sugar - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, minced - 1 clove garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) 1. Combine soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic in a small pot. 2. Heat on medium until it simmers. 3. Stir in the cornstarch mix until it thickens. This sauce adds a personal touch to your dish! {{image_4}} If you want to switch up the protein in this dish, you have many options. You can use other fish like cod or tilapia. These fish cook fast and taste great with teriyaki sauce. Chicken breast is another good option. Cut it into thin strips for even cooking. You can also try shrimp. Just make sure to adjust baking time based on the protein you choose. For a vegetarian twist, use tofu or tempeh. Both provide a hearty base with great texture. Start with firm tofu. Press it to remove excess moisture, then cut it into cubes. Marinate the cubes in teriyaki sauce for flavor. Tempeh is another choice. It has a nutty taste and is packed with protein. Slice it thin and marinate just like tofu. Both options will soak up the sauce and taste amazing! You can easily boost the flavor of your dish. Try adding garlic or ginger to the marinade. These ingredients add depth and warmth. For a spicy kick, a dash of chili flakes or sriracha works well. You might also consider using different marinades. A honey-soy blend can add sweetness. Experiment with flavors to find the mix you love most! To store leftovers, let the rice bowls cool. Place them in airtight containers. This keeps the flavors fresh. Store in the fridge for up to three days. When you're ready to eat, just pull them out. For the best freezing, separate the salmon and rice from the veggies. Place each in freezer-safe bags. Remove as much air as possible. Label the bags with the date. You can freeze them for up to three months. This keeps your meal tasty and safe. To safely reheat, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the rice bowl in an oven-safe dish. Cover it with foil. Heat for about 15-20 minutes, until warm. If using the microwave, heat in short bursts. Stir in between to ensure even heating. Enjoy your meal! Yes, you can use frozen salmon. Start by thawing it in the fridge overnight. If you're short on time, submerge the sealed salmon in cold water for about an hour. Cooking frozen salmon is easy. Just add a few extra minutes to the baking time. Keep an eye on it to avoid overcooking. The salmon should be opaque and flake easily when done. You can serve many side dishes with these rice bowls. Try a simple salad with mixed greens and sesame dressing. Edamame or steamed snap peas are also great options. If you want a warm side, consider miso soup or pickled vegetables. These add a nice balance to the flavors of the salmon and rice. Leftovers last about three days in the fridge. Store them in an airtight container to keep them fresh. Always check for any off smells or changes in texture before eating. You can reheat the salmon and veggies in the microwave or the oven. Make sure they reach a safe temperature of 165°F before serving. This recipe for teriyaki salmon rice bowls shows how to create a delicious meal. We covered the main ingredients and the steps to prepare everything perfectly. Remember to adjust cooking times and seasonings to fit your taste. You can swap proteins or veggies for variety. Following these tips will help ensure your dish is a hit. Keep experimenting with flavors, and enjoy your cooking journey!$

Sheet-Pan Teriyaki Salmon Rice Bowls

Savor the deliciousness of Sheet-Pan Teriyaki Salmon Rice Bowls, a simple yet flavorful meal perfect for weeknights! With tender salmon fillets marinated in teriyaki sauce, vibrant veggies, and warm jasmine rice, this dish is both nutritious and satisfying. Ready in just 35 minutes, it's a hassle-free way to impress family and friends. Click through for the full recipe and elevate your dinner game tonight!

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Ingredients

4 salmon fillets (about 6 ounces each)

1/3 cup teriyaki sauce (store-bought or homemade)

2 cups cooked jasmine rice (warm)

1 cup broccoli florets (fresh or frozen)

1 red bell pepper, thinly sliced

1 medium carrot, julienned (cut into thin matchsticks)

2 green onions, thinly sliced (for garnish)

1 tablespoon sesame seeds (toasted for added flavor)

1 tablespoon extra virgin olive oil (for vegetables)

Salt and black pepper to taste

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Marinate the Salmon: In a mixing bowl, whisk together the teriyaki sauce, olive oil, and a pinch of salt and pepper. Add the salmon fillets to the bowl and turn them to ensure they are well-coated with the marinade. Allow them to marinate for 10-15 minutes, letting the flavors soak in.

Prep the Vegetables: While the salmon marinates, take a separate bowl and combine the broccoli florets, sliced red bell pepper, and julienned carrot. Drizzle with olive oil, and season with salt and pepper. Toss gently to coat the vegetables evenly.

Arrange on Baking Sheet: Place the marinated salmon fillets in the center of the prepared baking sheet. Surround the salmon with the seasoned vegetables, arranging them in a visually appealing way.

Bake: Slide the baking sheet into the preheated oven and bake for about 15-20 minutes, or until the salmon is cooked through (it should flake easily with a fork) and the vegetables are tender yet crisp.

Prepare the Rice: If you haven’t cooked the jasmine rice yet, prepare it according to package instructions during the last few minutes of the baking time. Once cooked, divide the warm rice evenly among 4 serving bowls.

Assemble the Bowls: When the salmon and vegetables are done baking, carefully remove the baking sheet from the oven. Place one salmon fillet on top of the warm rice in each bowl. Drizzle some of the flavorful pan juices over the fish for extra taste.

Garnish: Sprinkle the sliced green onions and toasted sesame seeds over the assembled bowls for an appealing finish.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

- Presentation Tips: Serve the rice bowls in vibrant, colorful bowls. Adding a wedge of lime on the side not only enhances the presentation but also provides a refreshing zest. For an authentic touch, include chopsticks for a fun dining experience!